Is Thai coconut soup good for you?

Yes, Thai coconut soup can be a healthy choice, especially when made at home. It’s naturally dairy-free and gluten-free, packed with lean protein from chicken or tofu, and full of nutrients from mushrooms, herbs, and fresh lime. Coconut milk provides healthy fats, while lemongrass and galangal offer antioxidants and anti-inflammatory benefits. If you want to make it lighter, use reduced-fat coconut milk and load up on vegetables for extra fiber and vitamins.

Is Thai coconut soup spicy?

Thai coconut soup, or Tom Kha Gai, is typically mild to moderately spicy, making it approachable for most people. The heat comes from Thai chili peppers or red pepper flakes, which you can easily adjust to suit your taste. If you prefer a soup with very little spice, simply use fewer chilies or leave them out altogether—the soup will still be full of flavor thanks to the coconut milk, lemongrass, and lime.

Is Tom Kha soup just Tom Yum with coconut milk?

Not quite. While Tom Kha and Tom Yum are both classic Thai soups and share some similar ingredients, they are distinct dishes. Tom Yum is famous for its hot and sour clear broth and bold spice, without any coconut milk. Tom Kha, on the other hand, uses coconut milk to create a creamy, mellow base that softens the heat and makes the soup rich and comforting. Both are delicious, but the coconut milk is what truly sets Tom Kha apart.

What to eat with Thai coconut soup?

Thai coconut soup pairs wonderfully with jasmine rice or sticky rice, which helps soak up the flavorful broth. For a larger meal, serve it alongside other Thai favorites like Pad Thai, spring rolls, or papaya salad. Even a simple side of sautéed or steamed vegetables works well. Top each bowl with extra herbs, lime wedges, or roasted peanuts for added texture and flavor.

Easy Thai Coconut Soup: 1 Pot, 30 Minutes, Endless Flavor

Name: Easy Thai Coconut Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 (13.5 oz) cans coconut milk; 3 cups low-sodium chicken broth; 1 lb boneless, skinless chicken breast or thighs, thinly sliced; 8 oz fresh mushrooms (button, cremini, or shiitake), sliced; 2 stalks lemongrass, tough outer layer removed, cut into 2-inch pieces and smashed; 4-6 slices fresh galangal or ginger; 4-6 kaffir lime leaves, torn (optional); 3 tbsp fish sauce (or soy sauce for vegan); 2-3 Thai chili peppers, sliced (or 1/2 tsp red pepper flakes, to taste); 1 tbsp sugar; Juice of 2 limes, plus more for serving; 1/2 cup fresh cilantro, chopped; 1/4 cup sliced green onions; Jasmine rice or sticky rice, for serving (optional)

Description

Creamy, aromatic, and packed with bright Thai flavors, this easy coconut soup is a comforting bowl that brings a taste of adventure and family tradition to your table. No fancy equipment or hard-to-find ingredients needed!

Ingredients

Scale

2 (13.5 oz) cans coconut milk
3 cups low-sodium chicken broth
1 lb boneless, skinless chicken breast or thighs, thinly sliced
8 oz fresh mushrooms (button, cremini, or shiitake), sliced
2 stalks lemongrass, tough outer layer removed, cut into 2-inch pieces and smashed
4–6 slices fresh galangal or ginger
4–6 kaffir lime leaves, torn (optional)
3 tbsp fish sauce (or soy sauce for vegan)
2–3 Thai chili peppers, sliced (or 1/2 tsp red pepper flakes, to taste)
1 tbsp sugar
Juice of 2 limes, plus more for serving
1/2 cup fresh cilantro, chopped
1/4 cup sliced green onions
Jasmine rice or sticky rice, for serving (optional)

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Instructions

In a large pot, combine chicken broth, lemongrass, and galangal (or ginger). Bring to a gentle simmer and cook for 10 minutes to infuse flavors.
Add sliced chicken and mushrooms to the pot. Simmer until chicken is cooked through, about 5-7 minutes.
Stir in coconut milk, kaffir lime leaves (if using), fish sauce, sugar, and Thai chili peppers or red pepper flakes. Heat gently—do not boil—to avoid separating the coconut milk.
Simmer for another 5 minutes. Taste and adjust with more fish sauce, lime juice, or chili as desired.
Remove lemongrass and galangal slices. Stir in half the cilantro and green onions.
Ladle soup into bowls. Serve with extra lime wedges, fresh herbs, and jasmine rice if desired.

Notes

Swap chicken for tofu to make it vegetarian, or add shrimp for a seafood twist. Use ginger if you can’t find galangal, and add more lime if you don’t have lemongrass. Adjust spice by adding more or fewer chilies. Top with fresh herbs, green onion, or roasted peanuts for extra flavor and crunch.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 370
Sugar: 6g
Sodium: 950mg
Fat: 25g
Saturated Fat: 18g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 23g
Cholesterol: 55mg